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Lobster and Wasabi-Crusted Snapper

Lobster and Wasabi-Crusted Snapper
YIELDS
4 servings
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Ingredients

Wasabi Marinade

2
Tbsp of wasabi paste
3
Tbsp of saikyo white miso
½
cup of fresh sugar peas, shelled and blanched (substitute: edamame)
1
Tbsp of sugar
1
tsp of ground cardamom
1
pod of fresh vanilla
2
Tbsp of mirin
1
Tbsp of minced cilantro

The Snapper

4
Snapper fillets, skin removed
Salt and Pepper

The Lobster Crust

6
oz of lobster meat
1
Tbsp of cilantro
1
Tbsp of minced chives
1
tsp of shrimp paste
1
tsp of toasted white sesame seeds
1
tsp of fish sauce
¼
cup of panko (Japanese bread crumbs)

Coconut Froth

2
Tbsp of peanut oil
2
Tbsp of chopped lemongrass
2
Tbsp of minced ginger
2
Tbsp of minced shallot
1
Tbsp of minced garlic
2
kaffir lime leaves
1
fresh large red chili, minced
2
Tbsp of lemon
12
oz of coconut milk
Salt
Lemon Juice
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Directions

Step 1

Place all the ingredients inside of a blender and pulse to a puree or mash-like consistency. Place into a bowl and set aside.

Step 2

Preheat oven to 425 degreees.

Step 3

Season the snapper fillets with salt and pepper, and sear at medium to high heat in a non-stick skillet pan (about 3-4 minutes).

Step 4

Once the snapper has caramelized, flip the fillets over and apply the wasabi marinade (on the now cooked side). Place in the oven for 5 minutes.

Step 5

Mix all crust ingredients in a bowl and place the lobster crust on top of the oven–cooked snapper.
Switch your oven to broil and place the lobster crusted snapper back into the oven for 5-6 minutes.

Step 6

Place the peanut oil in a medium saucepan at medium to high heat. Add all the ingredients except for the coconut milk.

Step 7

Once the garlic has caramelized, add the coconut milk and reduce until sauce can coat the back of a spoon. Adjust seasoning with salt and lemon juice for your own palate.

Step 8

Once sauce had reduced (12-15 minutes), strain through a sieve and using a stick blender, froth until foaming.

Step 9

Spoon around your snapper and serve.

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